interesting history of syrup grading

[moscowmule]

http://www.theatlantic.com/health/archive/2011/11/making-the-grade-why-the-cheapest-maple-syrup-tastes-best/239133/

my friend was telling me the other day about the original reasons "fancy syrup" has less flavor, yet is worth more money, so i decided to do some research. pretty interesting history! i posted the link as well, because it is too long to post here, and the original article has some cool links embedded in the text.

[noreast maple]

Great article, Thanks!!!

[Mike R.]

Thanks. Learn something new everyday.

[heus]

As a history teacher I appreciate articles like this. Thanks for posting it. I also like how it explained the new grading system. I love grade b syrup and many of my customers do too. The "B" label makes it sound inferior. Looks like the new system will change this.

[moscowmule]

when i sell it to people i always just refer to it as "light, dark , amber, molasses/cooking' rather than A , B..
this season so far, everyone except one guy has requested dark.

[happy thoughts]

when i sell it to people i always just refer to it as "light, dark , amber, molasses/cooking' rather than A , B..
this season so far, everyone except one guy has requested dark.

interesting article. Especially enjoyed the history part. The pic did not look like maple syrup- way too thick and looks more like honey to me but that's a minor detail that didn't take anything away from the writing.

as for the grading system- To the best of my knowledge that hasn't been universally accepted yet by states and/or provinces that produce syrup. More details about the proposed grades are here. New system goes by light transmission and taste.

http://www.pressherald.com/life/All-grade-A-.html

You should check your state laws because I believe in many states with maple regs, the syrup grade must appear on the label if you're selling commercially. Unless it's just your family and friends, just "referring" to a grade may not be enough. :)